$16
261 in stock
Bubblegum BBQ Sauce has a smoky, sweet flavour which combines beautifully with the great taste of the Bubblegum 7 Pot chilli. It is a perfect fusion of four sauces: Ketchup, BBQ, Chilli and Mustard.
The Bubblegum chilli comes in at 850,000 SHUs and was created by Jon Harper. As the “Father” of this variety, and based in the UK, he has been growing this and a lot of other Hybrids for a number of years. Jon called it Bubblegum because he thought it had a taste of Bubblicious Bubblegum, while others say the name is because the chilli has a mixed colour stem and crown that looks like bubblegum.
With fresh tomato, garlic and onion, this sauce combines the sweet smoke flavours of molasses and Worcestershire to create a velvety smooth sauce that goes perfectly on anything off the BBQ.
Stock
261 in stock
Nutrition Information
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Fresh Tomato, Sugar, Vinegar, Fresh Bubblegum Chilli (5%), Fresh Garlic, Fresh Onion, Worcestershire Sauce (Water, Vinegar, Molasses, Rehydrated Vegetables, Salt, Spices, Natural Flavours, Colour (Caramel IV), Spice Extract), Paprika, Molasses, Mustard Powder, Sea Salt, White Pepper
Anything off the BBQ such as hamburgers, steak sandwiches and sausages. It is also great on bratwurst, beef and pork ribs, and a meat lovers or BBQ chicken pizza.
| Weight | 0.65 kg |
|---|---|
| Dimensions | 7 × 7 × 22 cm |
| Heat | |
| Size | 250ml, 8.5oz |
| Barcode | "0799632178101" |
| Australian % Ingredients | 96 |
| Brand |
Combines the amazing taste of the zesty Green Jalapenos and fresh Cayenne Chilli.
Our Red Jalapeno Chilli Sauce is full of Mexican flavour and aroma thanks to the fresh tomatoes and Jalapeno. With a slight chunky texture, it’s an all-round very tasty sauce.
A box of 100 PET 360ml (12oz) spice shaker jars with black caps and seals.
66mm diameter
145mm high (including lid)
Comes in one box of 100, including lids and press seals. Please email to enquire about better shipping options.
Great for the professional Rub & Seasoning creator.
Peppersteak Seasoning (30g) is designed for steak lovers, combining cracked black pepper with a selection of spices to enhance the natural flavour of beef. This mix ensures a juicy, flavour-packed steak every time, perfect for grilling or pan-frying.
Flavourful, yet subtle is the key to a great fish seasoning. You don’t want to overpower the delicate and fresh flavour of a good fillet or wild caught prawns straight off the trawler, Taipan BBQ’s Galapagos Gold is the perfect way to achieve the best result.
Ingredients include dill for its sweet flavour and aroma, chives for a mild onion flavour, and the paprika brings the sweet and fruity notes with a little pepper, and of course lemon, for the bright and zingy taste that completes any seafood dish. This blend is also an excellent choice for chicken wings, grilled on the Barbie, served with salad and avocado.
Made with all natural ingredients and None of the Nasties.
Cinnamon Cassia Flat Bark offers a stronger, more robust flavour than Ceylon cinnamon, making it ideal for baking and cooking where a bold cinnamon flavour is desired, perfect for infusing into teas and other warm beverages.
This curry is a beautiful dish to serve at a buffet style party. Whilst being tasty it also presents well and is easy for guests to serve themselves.
Traditionally this is a muslim curry from the capital of Hyderabad in the province of Andhra Pradesh. It is different to a pulao, in that is not just an Indian style fried rice, it is a layered dish of basmati rice and curry.
When presented on a platter with a side dish of raita and some Indian chutney, it makes a yummy addition to any dinner or party.
The first layer is made up of basmati rice topped with curried chicken or lamb pieces, this is then garnished with fried onions, sliced hard boiled eggs and tomatoes, followed again by another layer of basmati rice. To finish it off, it is decadently garnished with fried nuts and raisins.
Historically, the Nizams of the Hyderabad state where responsible for the development of the Hyderabadi cuisine. It was derived from the royalty banquets and festivals, where they would commonly serve up to 26 varieties of biryani’s for their guests. Originally the biryani dish is an amalgamation of Mughlai, Turkish and Arabic cuisine, along with the influence of the native Telugu and Marathwada cuisines.
Traditionally, the biryani is cooked in a Dum pukht. This means, that the dish is cooked in a pot that is sealed with dough, then simmered gently over a slow cooking fire to increase the absorption of aromatic spices. Firstly, the mutton or chicken is sealed with all the spices on a hot fire. To put it all together, and finish off the cooking process, the biryani is layered in the Dum pukht. Rice on the bottom then topped with the sealed meat, then rice again. Saffron that has been soaked in water (the aromatic water) is drizzled over the top to add moisture; the pot is sealed then slow cooked over a fire.
This 250g jar will cook with approximately 15kg of meat, vegetables or seafood – 75 servings.
Great as a gift or just for yourself. Presented in a gift box, this pack includes one of each of the following:
The poplular Chicken Biryani along with 2 other carefully selected curry blends that will suit any serious curry connoisseur are bundled up in this pack. Add a dollop of the Punjab Mango and Date for a complete mouth-watering experience.
This spicy Thai Red Curry is cooked by firstly using the curry blend to make a paste.
This curry features coconut cream, peanuts, fish sauce and some brown sugar and is cooked traditionally with your choice of beef or lamb.
This 250g jar will cook with approximately 8kg of meat, vegetables or seafood – 40 servings.
A popular rub that’s ideal for low’n’slow, particularly pork. Use as a seasoning or rub for chicken, this is a winner too!
Paprika brings a sweet pepper flavour and with the addition of other aromatic herbs and spices including pepper, garlic, and onion, finished with a final layer of ginger and mustard really pulls this flavour combo together for a perfect pork rub. (try a slow cooked pork shoulder for pulled pork)
Tip: A good rub has sugar and salt to amplify the flavours and allows the rub to penetrate the meat better, the sugar helps with crust formation and browning. It will also balance any bitterness.
Ingredients: Sea salt, paprika, sugar, pepper, garlic, ginger, onion, mustard seed
Red Indian Curry Masala Hot is a spicy blend designed for creating rich, fiery curries. With a mix of traditional Indian spices, it adds intense flavour and heat to dishes, perfect for those who love a spicy curry.
This medium heat South Indian curry is an old-time favourite. Traditionally cooked with chicken and coconut milk this versatile curry will also lend itself to most foods.
Also this curry can be cooked using any kind of liquid i.e. coconut milk, water, tomatoes, cream, yoghurt, sour cream etc.
Best used for cooking any kind of meat, seafood, vegetables or lentils.
This 280g jar will cook with approximately 6kg of meat, vegetables or seafood – 30 servings.
Peri Peri is Portugal’s favourite choice for fast food: an entire chicken butterflied open and served alongside a halo of homemade French fries and pillows of rice. Each mouth-watering bite infuses the palate with juices from the meat and spices. Use this amazing Kumari rub directly on your chicken or make up a marinade with olive oil, garlic, lemon & wine.
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Jade (verified owner) –
One of my favourite hot sauces of all time- it is so delicious and unique, full of flavour and packs a punch on the heat scale!
Flavour & Spice (store manager) –
thanks for your feedback Jade, wait until you try the Bubblegum chilli! even hotter❤️